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Tofu and Bean Lasagna

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Grilled Zucchini

Couscous Salad

Chewy Oatmeal Spice Cookies

Wine Pairings

This substantial entree can be made with homemade marinara sauce, or a good quality jarred sauce. Either way, it’s a great way to incorporate healthful beans and tofu into a familiar dish. Extra oregano and basil may be added if desired.

Preparation facts

Yield: 10 servings


8–12 lasagna noodles

4 cups (908g) marinara sauce (32 ounces)

2 cups (795g) tomato sauce (one 28-ounce can)

2 cups (425g) kidney beans (one 15-ounce can), rinsed and drained

4 cups (910g) part-skim ricotta cheese (2 pounds)

8 oz (230g) part-skim mozzarella cheese*

1 block silken tofu

Freshly ground pepper to taste

1/4 cup (10g) parsley, chopped

1/2 cup (60g) Parmesan cheese, grated


Preheat oven to 375°F (190°C).

Spray a 9x13-inch (22x32cm) oven-proof casserole dish with vegetable oil spray.

Prepare sauce: Combine jarred marinara sauce with the canned tomato sauce in a saucepan. Heat to boiling and then reduce heat to a simmer. Add kidney beans and simmer for 15 minutes.

Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain. rinse under cold water, and set aside.

Prepare filling: In a medium-sized bowl, combine ricotta cheese, tofu, pepper, and parsley and blend thoroughly. Slice mozzarella cheese into thin slices, or grate using a coarse grater.

Assemble the lasagna: Layer 1/4 of the sauce, 4 noodles, 1/3 of the ricotta cheese mixture, and 1/3 of the mozzarella slices in the pan. Then repeat the layers, ending with sauce. Pour about 1 cup (240mL) of water around the edges of the dish and shake the casserole to settle the ingredients. Top with the Parmesan cheese.

Cover tightly with aluminum foil, and bake for 45 minutes. Remove the foil and bake for about 5 minutes more. Remove from the oven and let stand 10 minutes before serving.

* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition facts

Serving Size 1 serving
Calories 487
Calories from Fat 181 (37%)
% Daily Value*
31%Total Fat 20g
45%Saturated Fat 9.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 5.7g
16%Cholesterol 49mg
49%Sodium 1187mg
24%Potassium 854mg
15%Total Carbohydrate 45g
26%Dietary Fiber 6.5g
Sugars 8g
Sugar Alcohols 0g
65%Protein 33g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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